Easy Instant Pot Pork Chops
Say goodbye to mediocre dinners with this easy pressure cooker pork chops recipe that’s juicy, succulent and can be paired with just about anything.
Instant Pot pork chops are perfectly seasoned and cook in mere minutes. Your family will never guess that you cooked these incredible boneless pork chops in the Instant Pot.
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If I’m going to put time and effort into cooking a meal, I sure don’t want to settle for something mediocre. Still yet, when it comes to pork chops, I often find myself disappointed.
Baking and pan-searing can lead to a final product that might be too dry or too chewy or unevenly cooked. I don’t want to gamble with my hard-earned money on a meal that might not be that great.
The Instant Pot seems to have helped solve some of those issues that come with cooking pork and I had success with other pork recipes like my Instant Pot Country Style Ribs and Instant Pot pork roast.
When my family fell in love with my Instant Pot Pork Chops and Gravy, I decided to try regular boneless pork chops in the Instant Pot.
I was skeptical at first, but the result is delicious pressure cooker pork chops that are tender, juicy and oh, so flavorful.
And perhaps the best part is that I don’t have to babysit the pan while they cook! Such an easy meal!
More Delicious Pork Chop Recipes: Want to try a BBQ version? Check out my Instant Pot BBQ pork chops! Need a stick-to-your-ribs casserole? You’ll love my Instant Pot pork chops and rice!
Serving Instant Pot Pork Chops
Instant Pot Pork Chops are succulent and so flavorful, and they’re ready in under 30 minutes!
That means this easy Instant Pot pork chops recipe is perfect for your busy weeknights.
Searing the pork beforehand gives the chops a gorgeous color and appearance, and the pressure cooker ensures that you’ll end up with juicy pork chops that are perfectly cooked.
The hardest part of this meal is deciding what to serve with the pressure cooker pork chops! Truthfully they are perfect as-is, although you could add a sauce or gravy.
I usually prefer to serve them with a few easy sides like a baked potato or steamed broccoli.
Other great options are my favorite Instant Pot Southern Style Green Beans and Instant Pot Mashed Potatoes and these incredible Instant Pot Rhodes dinner rolls.
You could also serve them with Instant Pot potatoes and carrots or cinnamon apples and a side of doctored-up Jiffy cornbread!
No matter what you serve it with, it’s sure to be one of your new favorite Instant Pot recipes because it’s such an easy dinner!
How to Make Boneless Pork Chops in the Instant Pot
It’s really simple to make this easy Instant Pot pork chop recipe.
Ingredients You’ll Need:
- Garlic Powder
- Paprika
- Onion Powder
- Italian Seasoning
- Salt
- Black pepper
- Boneless Pork Chops (about 1-inch thick)
- Olive Oil
- Chicken Broth
- Worcestershire Sauce
How to Make It:
(Full printable recipe is available below)
Season the pork. First, you’ll combine garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.
Place pork chops on a plate and sprinkle seasoning generously over both sides of each chop, rubbing the seasonings into the pork.
Sear the pork. Next, you’ll set the Instant Pot to the Saute function to heat the oil.
Brown the pork chops for 2-3 minutes on each side, working in batches if needed.
Place the seared pork chops on a plate and set aside briefly.
Deglaze the pot. Then, you’ll need to deglaze the pot to scrape up all of the brown bits.
This is important so you don’t get the Burn error while cooking!
To do this, add chicken broth to the inner pot and scrape the bottom of the pot with a spatula or wooden spoon to remove any browned bits.
Add the Worchestershire sauce to the chicken broth. Press Cancel to turn off the sauté mode.
Cook the pork chops. Last, you’ll add the pork chops directly to the liquid (you can stack them if needed), then close the lid and vent.
Cook for 15 minutes at high pressure followed by a natural release.
Remove the pork chops and allow them to rest for a few minutes before serving. This helps to produce tender meat that’s juicy.
Notes and Adaptations:
- Although the pork chops will technically be “cooked through” in a shorter cooking time, I’ve found shorter cook times result in meat that is tough, so I prefer the 15 minute cook time for more tender chops.
- If you’re in a hurry, you can allow a 5 minute natural pressure release followed by a quick release of remaining pressure, but I find that a natural release yields best results for tender pork chops.
- Don’t have Worcestershire sauce on hand? Try soy sauce instead!
- If desired, you can make a pan sauce or gravy from the cooking liquid remaining in the pot. Whisk together a cornstarch slurry in a small bowl (using 2 TBSP cornstarch and 2 TBSP water). Bring the liquid to a simmer using the Saute mode, add the slurry, whisking well and simmering until thickened to your desired consistency.
- Leftover Instant Pot pork chops can be stored in an airtight container. You can reheat the leftovers in the Instant Pot!
- You can use bone-in pork chops if you’d like. I generally increase the cook time to 22 minutes when using bone-in chops.
- The internal temperature of your pork chops should be at least 145F for food safety reasons.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
Easy Instant Pot Pork Chops
These Instant Pot pork chops are tender, juicy, and flavorful--without a lot of effort!
Ingredients
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 boneless pork chops, each about 1" thick
- 1 TBSP olive oil
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
Instructions
- In a small bowl, combine garlic powder, paprika, onion powder, Italian seasoning, salt, and pepper.
- Place pork chops on a plate and sprinkle seasoning generously over both sides of each chop, rubbing the seasonings into the pork.
- Add olive oil to the insert pot of the Instant Pot. Use the Saute function to heat the oil.
- Once oil is hot, add pork chops to the pot, cooking for about 2-3 minutes on each side until golden-brown. If four pork chops won't fit in your pot at a time, work in batches.
- Remove seared pork chops to plate and press Cancel to turn off the Saute function. Add chicken broth to the pot and use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot (this is important for preventing a BURN error).
- Add Worcestershire sauce to the chicken broth. Return pork chops to the pot, placing them directly in the liquid.
- Close the lid and set the vent to the sealed position. Select a cook time of 15 minutes at high pressure.
- Once the cook time is complete, allow a natural release. If you are in a hurry, you can opt for a 10 minute natural release, followed by a quick release of remaining pressure.
- After the pressure has released and the valve has dropped, carefully remove the lid. Remove the pork chops to a plate and let rest for a few minutes before serving.
Notes
- Although the pork chops will technically be "cooked through" in a shorter time, I've found shorter cook times result in meat that is tough, so I prefer the 15 minute cook time for more tender chops.
- If desired, you can make a pan sauce or gravy from the liquid remaining in the pot. Whisk together a slurry of 2 TBSP cornstarch and 2 TBSP water. Bring the liquid to a simmer using the Saute function, add the slurry, whisking well and simmering until thickened to your desired consistency.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 104mgSodium: 655mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 37g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Can you cook potatoes and carrots with the chops?
Hi Janice! I haven’t tried it, but I think it should work fine. However, the potatoes and carrots will likely be quite soft, due to the longer cook time needed for the chops. But if you don’t mind that, I think it would be fine! Enjoy! 🙂
I tried this recipe and the chops were so tough. 15 min. did seem like a very long time for a lean piece of meat. Did you test this recipe before printing it?
Hi Shelley! I’m sorry they were tough for you–yes, I developed and tested the recipe myself and have cooked pork chops in my IP many times. 🙂 I’ve personally tested shorter cook times and found that the chops were tough, which is why I prefer the 15 minute cook time. There are many factors that can affect the toughness of meat, including the thickness, fat content, cook time, etc. But you can certainly try a shorter cook time and see if they’re more to your liking that way!
This recipe always saves the day when we have plenty of chops but not enough time or good enough weather. Just tonight we planned on grilling some chops, but rain unexpectedly blew in (which we badly needed here).
Punted back to this fail-safe recipe and again, turned out awesome.
I’ve followed the recipe 3 or 4 times now. The only thing I change is I use about double the olive oil when browning and almost double the slurry to make the gravy (and you def want to make the gravy as it’s delicious on a lot of stuff!) I use as much as I need to get a good brown on chops and a good gravy consistency.
The recipe overall though is a solid hit and again tonight, everyone loved it.
Thank you so much for your kind words, Kevin! I’m so glad to hear this has become a staple in your home. Thank you for sharing your tweaks, too–I agree, the gravy is a must! 🙂